Classic Potato Latkes (Crazy Easy)

Why You’ll Love This Recipe

Classic Potato Latkes are crispy on the outside, tender on the inside, and irresistibly savory. This easy version simplifies the traditional recipe without sacrificing flavor or texture. Perfect for Hanukkah, brunch, or anytime you crave something comforting and golden brown, these latkes are a timeless favorite made with everyday ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesyellow onioneggsall-purpose floursaltblack peppervegetable oil (for frying)

directions

Peel the potatoes and onion, then grate them using a box grater or food processor.

Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible.

Transfer to a large bowl and add eggs, flour, salt, and pepper. Mix until well combined.

Heat a generous amount of oil in a skillet over medium-high heat until shimmering.

Scoop about ¼ cup of the potato mixture and flatten into a patty. Carefully place in the hot oil.

Fry for 3–4 minutes on each side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Repeat with remaining mixture, adding more oil as needed.

Servings and timing

This recipe yields approximately 12 latkes.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Add a pinch of garlic powder or chopped scallions for extra flavor.

Try sweet potatoes instead of russet for a sweeter twist.

Serve with sour cream, applesauce, or smoked salmon for variety.

Include a sprinkle of fresh herbs like dill or parsley.

storage/reheating

Store leftover latkes in an airtight container in the refrigerator for up to 3 days.Reheat in a 375°F oven for 10–12 minutes or in a skillet to restore crispiness.To freeze, layer latkes between parchment paper and store in a freezer-safe bag for up to 2 months.

FAQs

What are latkes?

Latkes are traditional Jewish potato pancakes, typically fried and served during Hanukkah.

Why do my latkes fall apart?

Too much moisture or not enough binder (egg/flour) can cause them to fall apart. Be sure to squeeze the potatoes well.

Can I make latkes ahead of time?

Yes, fry them and reheat in the oven when ready to serve.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but it’s optional.

Can I bake latkes instead of frying?

Yes, but they won’t be as crispy. Bake at 425°F on a greased sheet for about 20–25 minutes, flipping halfway.

What’s the best oil for frying?

Neutral oils like vegetable, canola, or peanut oil work best for high-heat frying.

Can I use a food processor?

Absolutely. It saves time and effort when grating the potatoes and onions.

Can I use matzo meal instead of flour?

Yes, matzo meal is a common alternative and adds a nice texture.

What type of potatoes are best?

Russet potatoes are ideal due to their high starch content and low moisture.

Are latkes gluten-free?

They can be—just substitute flour with a gluten-free alternative like rice flour or potato starch.

Conclusion

Classic Potato Latkes are a simple yet deeply satisfying dish, perfect for holidays or everyday indulgence. With a golden crust and tender center, they bring warmth and tradition to any table. Easy to make and endlessly customizable, these latkes are sure to become a go-to favorite in your recipe rotation.

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